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SAUCES
Sauces
CONTAINER SIZE
Always use a container or jug at least twice
the capacity of the sauce, to avoid boiling
over.
COVERING
DO NOT cover sauces when cooking.
STIRRING – IMPORTANT
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid
any eruptions and to result in a smooth
sauce.
REHEATING
Sauces can be made in advance and
reheated by microwave. Reheat on HIGH
power and stir halfway.
POWER LEVEL
Most sauces require HIGH Power for
cooking. Sauces containing eggs should be
cooked on SIMMER power.
WOODEN SPOONS
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
Ingredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
Variations of White Sauce
Parsley
Onion
White Pouring Sauce
Dish: 1 litre (2 pt) jug
1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth
and glossy and coat the back of a spoon.
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through
cooking time.
Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.
I
ngredients
30 ml (2 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Custard
Dish: 1 litre (2 pt) jug
1. Mix together the custard powder, sugar and a little milk to form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the
end.
Ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter, cut into
cubes
pepper
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on HIGH power for 15 secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power for 10 secs. Repeat 10 secs. stages until sauce is
thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus spears.
N.B. This sauce must not boil or eggs will curdle.
